Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Comforting and cozy—Potato and Broccoli Soup. (All photos credit: George Graham)
Rich beef stock cooks down with sweet onions and meaty short ribs in this tasty soup. (All photos credit: George Graham)
Creative and convenient, my Charcuterie Board makes having a party fun again. (All photos credit: George Graham)
A unique take on a French classic: Venison Bourguignon. (All photos credit: George Graham)
Richly marbled Wagyu beef, is the star of this slider sitting atop a brioche bun. (All photos credit: George Graham)
This Romano Chicken with Tasso Cream explodes with flavor. (All photos credit: George Graham)
These Peppered Pork Chops bring me back to beautiful Bluefields Bay. (Photo credit: George Graham)
Fragrant and refreshing, this is the perfect cocktail for summer in South Louisiana. (All photos credit: George Graham)
Fresh salmon, briny shrimp, and a garden of vegetables combine in the perfect summer salad. (All photos credit: George Graham)
The Lot-O-Burger: the burger that fed my appetite for the future. (Photo credit: George Graham)
Brushed with nutty brown butter, this perfectly cooked ribeye pairs perfectly with my mild shishito peppers. (All photos credit: George Graham)
Crispy golden brown, my Blueberry Basil Pastry is oozing with fresh flavors. (All photos credit: George Graham)
Spicy, buttery, garlicky, and citrusy--boiled crawfish Vietnamese-style. (All photos credit: George Graham)
With a velvety sauce, this Chicken Marsala defines classic Italian cooking. (All photos credit: George Graham)
The rich, earthy flavors of beef ribs bathed in a dark coffee-infused gravy. (All photos credit: George Graham)
Tender pieces of pork swimming in a fragrant curry broth, this cross-cultural Pork Curry has bold flavor. (All photos credit: George Graham)
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
Crispy pastry surrounds a spicy crawfish filling in these classic hand pies. (All photos credit: George Graham)
Served up steaming hot in your own personal gumbo mug, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox's Roux.
Tender squirrel cooked down in a roux-infused gravy is wild game at its best. (All photos credit: George Graham)
Cuban horiz lores
Smoked deer sausage takes center stage with Gulf shrimp in this Creole combination. (All photos credit: George Graham)
Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham